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Results: 1-3 |
Results: 3
Formulation protocol and dicationic salts affect protein functionality of model system beef batters
Authors: Pigott, RS Kenney, PB Slider, S Head, MK
Citation: Rs. Pigott et al., Formulation protocol and dicationic salts affect protein functionality of model system beef batters, J FOOD SCI, 65(7), 2000, pp. 1151-1154
Cook yield, texture and gel ultrastructure of model beef batters as affected by low levels of calcium, magnesium and zinc chloride
Authors: Nayak, R Kenney, PB Slider, S Head, MK Killefer, J
Citation: R. Nayak et al., Cook yield, texture and gel ultrastructure of model beef batters as affected by low levels of calcium, magnesium and zinc chloride, J FOOD SCI, 63(6), 1998, pp. 945-950
Myofibrillar protein solubility of model beef batters as affected by low levels of calcium, magnesium and zinc chloride
Authors: Nayak, R Kenney, PB Slider, S Head, MK Killefer, J
Citation: R. Nayak et al., Myofibrillar protein solubility of model beef batters as affected by low levels of calcium, magnesium and zinc chloride, J FOOD SCI, 63(6), 1998, pp. 951-954
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